1 (10 oz.) can sauerkraut, drained
2 med. tomatoes, sliced
2 tbsp. salad dressing, French
2 tbsp. butter
2 pkgs. sliced corned beef, shredded
2 c. shredded cheese
1 can Pillsbury refrigerated flakey buttermilk biscuits
2 rye crackers, crushed
1 1/4 tsp. caraway seeds

Spread sauerkraut in bottom of 12 x 8 inch baking dish or 8 x 8 inch pan. Top with sliced tomatoes; dot with dressing and butter. Cover with corned beef, sprinkle with the cheese. Bake 15 minutes. Separate each biscuit into 3 pieces, slightly overlapping and place in 3 rows. Sprinkle with cracker crumbs and caraway seeds. Bake 15 to 20 minutes more or until biscuits are golden. It's different, but good.